Albondigas Soup II

Albondigas Soup II

68 Reviews 3 Pics
Beatrice Goldiano
Recipe by  Beatrice Goldiano

“Spicy meat ball soup.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

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Reviews (68)

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I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first taste, it's perfect. I read the other reviews and i agree, 4 cups is not alot of water, but the vegetables will release alot of water; however, I use two KNORR SWISS beef boullion cubes which makes 2 cups of broth per cube, and i add an additional two cups of water, totalling six cups when i start out. This leaves me with plenty of broth. Another thing though, is if you like spicy, just remember, the cabbage tends to get sweet when you cook it, so you might consider leaving it out, but since I'm a gringo, I'm not a fan of burn my mouth out spicy food, so this soup is the perfect balance and absolutely delicious. Oh, and one other thing, I found that by chopping up some fresh cilantro and sprinkling it on top of each bowl when i serve it adds a real fragrant and authentic finish to this soup. Try it, and you'll never eat this soup againwithout it . Thanks Beatrice for making me happy.



Great soup! Thanks for the recipe!



I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very pretty, tasty, spicy soup. Absolutely will make it again. It's perfect for the -20C temperatures were having here!

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Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 17.2 g
  • 27%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Caldo de Res (Mexican Beef Soup)


next recipe:

Albondigas Soup III